Faraona delight
Instructions
Internally the Guinea fowl and salted put Sage; wrap it in ham and let it FRY in just white wine.
Add the butter pieces and bring cooking at 3/4.
Remove the Guinea fowl and sauce put the marsala and chicken livers.
When they are cooked, run to obtain a cream.
Cut the Guinea fowl into pieces, add to the cream and cook.
Ingredients and dosing for 4 persons
- 1 guinea fowl 1200 g's
- 100 g of ham
- 1 glass dry white wine
- 1 glass of dry marsala wine
- 3 leaves sage
- 200 g of butter
- 300 g of chicken livers